BBC Good Food

06 October 2009

Tested

"I would treat this a a fresh chutney and store in fridge as theres not enough sugar or vinegar in the recipe to keep from going off."

30 September 2009

Tested

"After reading the comments about runny jam I did some research. Basically you need to get rid of some of the excess water in the marrow. There seem to be 2 ways to do this. 1. After preparing the marrow, add the sugar and leave over night, then cook as directed. The book which I consulted on this method said to boil for about 50 minutes to 1hour(!!) to get a set. 2. Secend method was to steam the marrow until cooked then drain really well before proceeding. I actually steamed the marrow, then mashed it and drained all the juice from it. I then added sugar and all other ingredients and boiled till setting point. With this method setting point was reached really quickly (about 15 minutes). As setting point was reached this quickly and with the amount of lemons used, next time I will probably use normal sugar. Delicious though"